Pizza On The Grill I

"Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!"

Directions

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.

Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.

Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Most Helpful Positive Review

Aug 19, 2005

I had heard of grilled pizza but was afraid to try it. It's quite a production, that after 4 times in 4 weeks, we've got down to a science. The first time he made it he burnt most of the crusts. It definitely helps to have two people working together. I didn't make the crust. I used frozen dough balls from Sams Club thawed, cut in half, and rolled out thin to fit the grill shape. 2 dough balls will give you 4 nice sized pizzas. I also precooked the toppings because you can't let it on long enough to cook them. I use finely shredded cheese because it melts faster. Ragu pizza sauce tastes great. He sprays the grill with a little pam before putting crust on. Husband said we'll never go back to baking them in the oven, even during the winter. You've got to try this one!

Most Helpful Critical Review

Jul 19, 2008

i tried this recipe...be warned!
if you're using a gas grill, turn the heat down to low or just below medium before placing the dough on the grill. otherwise you'll get what i got: black burned dough in less than 30 seconds.
i also experienced uneven cooking on the dough, parts of it barely browned, while other parts got black very fast.
this recipe does not say anything about reducing heat.
learn from my mistake, not yours.

We have been making this pizza on our gas grill since last summer and have not cooked one in the oven since! Even though it's winter. My husband just rolls up the garage door and cooks! For those that had trouble, keep working at it. Grill med. hot, put the dough on a sheet of aluminum foil dusted with flour so two people can flip it right on the grill. Slick. I have been baking home made breads and pizza dough for over 30 years so maybe that is why I had no trouble. I don't know but what I do know is we LOVE THIS PIZZA! thanks for this keeper!

Oh my goodness, is this ever a fabulous way to make homemade pizza! I'm a novice and this was the best I've ever made. I was scared to try it; what if the dough dropped through the grill, etc etc etc?! But it didn't. Held together beautifully. Just follow the instructions that Doug has laid out, and you'll succeed! I did divide my dough into quarters rather than in half so I could have smaller pizzas with varying toppings. Be sure to wait until the dough "puffs" before turning it over; I made them one at a time and actually turned each one over onto a pizza pan to add my toppings. Be sure to have all of your stuff organized and ready to go! Pizza 1: pesto, mozzarella/fontina/parmesan, fresh tomatoes; Pizza 2: jarred red sauce/Italian seasoned sausage/mushrooms/black olives/mozzarella (I made this one double the size of the other two); Pizza 3: jarred red sauce, carmelized onions, mozzarella/fontina/parmesan. All three were great. I rolled the crust out thin and it was wonderfully done on the top and bottom, and crisp on the outside, chewy inside. For a homemade pizza, it's the next best thing to brick oven pizza. I doubled the dough and froze half. You gotta try this method! Thanks so much for sharing your recipe, Doug!

What a great & different way to have pizza! Used floured aluminum foil trick mentioned in previous review and worked great. Kept grill at 250-300 degrees to keep from burning. After flipping, brushed crust w/ garlic-infused oil and topped w/ thin tomato slices, fresh basil & fresh mozzarella slices. Excellent!

My dad & I made this together and we had such a great time! We rolled our crusts very thin and made 1 Margherita style with mozzarella, parmesean & fresh basil, the other was pineapple rings & ham. We made the sauce with olive oil, fresh garlic, 4 tomatoes & 1/2 an onion. We simmered it in a pan and added salt & fresh basil before topping the pizzas with it. We're making these again today for our house warming party!

I was looking for a recipe for grilled calzones and decided to modify this recipe. Ingredients as specified (included hot sausage and chicken - yummy!) Made 6 8" rounds folded over into calzones and wrapped in foil - 3-5 mins each side on the BBQ and MMMMMM.... just as I was dreaming of... this is good enough to post as its own recipe!!

I loved the flavor of the crust, but I made the pizza twice and both times the crust was tough and chewy. I had never made pizza dough before. My first time to use yeast. Could someone please respond here to let me know what I did wrong? I had trouble with the proofing. It took longer than 10 minutes to proof. Maybe old yeast? I used regular salt not kosher, dried basil not fresh, but I think everything else was the same. I'd really appreciate it! Thanks!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.